Instant Pot Recipe: Butternut Squash Minestrone

Photo: Taylor Ellingson

Pack vegetables into a meal that is also comforting and delicious. This recipe is made in the Instant Pot, making it a breeze to make. Feel free to swap out the pasta for whole grain pasta or quinoa for more of a protein punch!

Serves: 4-6

• 5 ounces diced pancetta
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, ends chopped off and diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled, seeds removed, and chopped
• 1 15 ounce can diced tomatoes
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 1 15 ounce can cannellini beans, drained and rinsed
• 1 15 ounce can pinto beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 3/4 cup ditalini pasta
• 3 cups finely chopped kale

Directions:

1. Turn the Instant Pot on to the saute function.
2. Add the diced pancetta and cook for about 5 minutes, until it starts crisping up and releasing some of its fat.
3. Add the diced onion, carrots and celery, tossing to combine, and cook another 5 minutes until slightly softened.
4. Season with salt and pepper, to taste.
5. Add the garlic and cook one more minute.
6. Add the squash, diced tomatoes, dried herbs, beans, broth and pasta.
7. Place the lid on the Instant Pot and ensure the valve is closed.
8. Cook on high for 5 minutes.
9. Let the pressure naturally release for 5 minutes and then release completely.
10. Stir in the chopped kale, and let it cook in the hot soup for about 5 minutes.
11. Serve topped with shredded Parmesan cheese.

Contributed by Taylor Ellingson, a local food blogger at greensnchocolate.com